Microwave steam diffusion for extraction of essential oil from orange peel: Kinetic data, extract’s global yield and mechanism

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• 作者：Asma Farhat ; Anne-Sylvie Fabiano-Tixier ; Mohamed El Maataoui ; Jean-Franç ; ois Maingonnat ; Mehrez Romdhane ; Farid Chemat
• 关键词：Microwave extraction ; Green process ; By-product ; Essential oil ; Mechanism
• 刊名：Food Chemistry
• 出版年：2011
• 出版时间：1 March 2011
• 年：2011
• 卷：125
• 期：1
• 页码：255-261
• 全文大小：1126 K

文摘

The microwave steam diffusion (MSDf) apparatus for extraction of essential oils from orange peel (by-products) was studied. MSDf has been compared with conventional steam diffusion (SDf). A response surface methodology (RSM) was realised to investigate the influence of process variables by a central composite design (CCD) approach. The statistical analysis revealed that the optimal conditions for the extraction of orange essential oil were a steam mass flow rate of 25 g min⁻¹ and a microwave power of 200 W. Cytohistological investigations using light microscopy provided evidences for rapid and pronounced cell and tissue alterations of oil glands with MSDf in comparison with SDf. The essential oils extracted by MSDf for 12 min were quantitatively (yield) and qualitatively (aromatic profile) similar to those obtained by SDf for 40 min. Extraction of essential oils from orange peel with MSDf was better than SDf in terms of energy saving, cleanliness and reduced waste water.